If your recipe calls for blanched almonds, there’s no need to panic. Read on to discover how to blanch almonds and why Glenda’s Farmhouse almonds offer the quality, nutrition, and convenience today’s conscientious families need.
The Convenient Process of Blanching Almonds
Blanching almonds is basically the removal of the brown skins from the almonds. When prepped appropriately, this process is far easier than you might imagine.
But, is it even necessary to blanch almonds? It depends. Blanching almonds provides three solutions that you might find worthy of the time:
- Texture – gain a smoother texture in a sauce or cream
- Flavor – gain a smoother flavor without tannic bitterness
- Aesthetics – gain a visual dish without the brown specks of the skins.
Removing the almond skin also provides nutritional benefits by removing phytic acids that prevent some absorption of calcium and phosphorus.
Part One – Loosen the Almond Skins
The first step in the process of blanching is to boil water and then cover the almonds with the boiling water, allowing them to stand in the water for one minute. Any longer in the hot water will affect the texture of the almonds themselves.
After one minute passes, drain the almonds and cool them by running them under cold water.
Part Two – Take off the Skins
Once soaked, the almond skins will be loose enough to take off fairly easily. While you might find it a bit tedious, the task is worth it if the benefits of texture, flavor, and visual appeal are important for the dish and the occasion. Take each nut individually and squeeze between two fingers to pop it from the skin. You’ll then be able to peel the skin completely off of the nut.
Recipes Made Better with Blanched Almonds
Italian Almond Cookies
Prep Time: 15 min; Cook Time: 25 min; Rest Time: 1 hr; Total Time: 1 hr, 40 min
Makes 24 cookies.
- 2 cups Glenda’s Farmhouse almonds (blanched)
- 1 cup granulated sugar
- 2 egg whites
- ½ tsp almond extract
- Powdered sugar for dusting
- Amarena cherries and Glenda’s Farmhouse almonds for garnish
- Prepare a baking sheet by lining with parchment paper, and preheat the oven to 350°F.
- Process 1 cup of almonds and ½ cup of sugar in a food processor, and then repeat the process with the rest of the almonds and sugar.
- Whisk the egg whites and almond extract until you see soft peaks form.
- Mix in the almond and sugar mixture until a dough forms.
- Scoop out two dozen small drops of dough. Roll them into balls and then flatten them into a cookie shape.
- Roll the cookie in powdered sugar, and place the cookies an inch apart on the baking sheet.
- Use the end of a clean utensil to create a centered indent in each cookie, and place a whole almond or cherry into the space.
- Allow these cookies to rest for an hour.
- Bake the cookies for about half an hour until they’re light brown.
- Transfer to a wire rack and cool.
- Store for up to seven days in an airtight container.
Now that you know how to blanch almonds and why it’s helpful to do so, prepare for outstanding almond dishes and snacking when you order your supply from Glenda’s Farmhouse for quality products, low prices, and convenient delivery.